Linguini With A Tuscan White Clam Sauce

• 1/3 c. virgin olive oil
• 1/2 c. chopped onions
• 1/2 c. chopped roasted red peppers
• 1/2 c. chopped fresh tomatoes
• coarsely chopped clams
• fresh herbs (either rosemary, basil, oregano or thyme may be used)
• 6 large cloves minced fresh garlic
• juice of 1/2 lemon
• 4 bay leaves
• splash of white wine
• salt and coarsely ground black pepper
• cooked linguini
• freshly grated Parmesan cheese

1. In a large saute pan, heat olive oil until it sizzles when a drop of water is added. To your saute pan, add onions, bay leaves and red peppers. Cook until onions become translucent.
2. Now add your cooked pasta and toss until well coated with sauce.
3. Serve in warmed bowls topped with freshly grated Parmesan cheese and minced fresh parsley.

virgin olive oil, onions, red peppers, tomatoes, clams, fresh herbs, fresh garlic, lemon, bay leaves, white wine, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824809 (may not work)